Instruction for Use

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Cooking tips
Position Suitable for the following type of cooking
5-9 To boil water, cook pasta, rice and soups.
7-8 To fry potatoes and meats (e.g. goulash).
7-8 To fry croquettes, fillet, sirloin, veal cordon bleu.
6-8 For beef steaks, chops, omelettes, meatballs, fish croquettes and
sautéing onions.
6-8 For grilled liver, eggs and pancakes.
5-7 For boiling potatoes and making stews.
4-7 For cooking vegetables and boiled meats.
4-7 To prepare rice pudding.
3-7 For boiling small amounts of potatoes and vegetables, for
reheating previously cooked foods.
2-4 For cream based omelettes, eggs, hollandaise sauce, keeping
food warm, melting butter, chocolate or jelly.
H The residual heat light goes on automatically when the cooking
zone is turned off (depending on the residual heat in the
cooking zone).
4gb61581a.fm5 Page 38 Friday, February 28, 2003 2:25 PM